Gratinéed Cauliflower Loaf

Crème de Choufleur au Gratin

Preparation info

  • Servings:


    • Difficulty


Appears in

Simple French Food

By Richard Olney

Published 1974

  • About


  • 2 small or 1 large cauliflower (enough to furnish 2 cups of purée), broken into flowerets and parboiled
  • 2 eggs
  • cup heavy cream
  • Salt, pepper
  • ½ cup freshly grated Parmesan
  • 2 tablespoons butter


    Coarsely purée the well-drained cauliflower through a vegetable mill, mix thoroughly with the whisked eggs and cream, salt and pepper to taste, pour into a buttered gratin dish, sprinkle the surface evenly with cheese, distribute paper-thin shavings of butter (taken from a cold block), and bake for about 20 minutes in a hot (450°) oven—or until the surface is nicely colored.